A great-tasting cake that’s really easy to do (I’ve done it as a beginner and I’ve gotten great results). It’s also great for cupcakes. Of all the cakes I’ve made, this is the one I like best.

INGREDIENTS

Butter (337.5 g / 1 1/2 cups)
Cream Cheese (225 g / 1 bar)
White Sugar (565 g / 3 cups)
Eggs (375 g / 6 pcs)
Vanilla Extract (1 tsp)
All-Purpose Flour (340 g / 3 cups)
Salt (1 tsp)
Rum (3 tbsps)

DIRECTIONS

1. Preheat the oven to 350 degrees F. Grease and line two 8″ round pans.
2. Cream butter and cream cheese together until smooth.
3. Add sugar until light and fluffy (about 5 mins)
4. Add eggs one at a time to creamed mixture, beating well until combined. Mix in vanilla.
5. Combine the flour and salt and sift together. With the mixer on low speed, add the dry ingredients to the creamed mixture in two additions, mixing until just combined.
6. Pour into the prepared tins and bake until golden and tester comes out almost clean (just a few crumbs attached). This will take about an hour or more.

*Note: If you want to make this a chocolate cream cheese pound cake, simply replace 65g of flour with 65g of cocoa powder.


Comments

servingzero Says... 21 Oct 2009 , 12:21pm

I just made this cake (the chocolate version) and it is delicious!! A nice subtle tang from the cream cheese make this a nice change! It's nice and dense, rich, and decadent. I made 2 8" rounds and 6 cupcakes. The batter doesn't rise much, so don't be afraid to fill the pans quite full (I was, hence the 6 cupcakes). Would nicely fill 2 9" pans, I think. This will be on my flavour list, for sure!

vgirlsmom Says... 2 Dec 2009 , 10:55pm

when does the rum go in, is it drizzled over the cake after cooling or mixed in with the batter when the vanilla goes in?

DanielleRG Says... 24 Jan 2010 , 7:30pm

I tried this as my very first homemade cake and it was wonderful. I was afraid it would be horrible since I HATE cream cheese but it was delicious. I did not add the rum and I used blue bonnet sticks for the butter. Turned out great. THANKS!!!!

ArtCakeMaker Says... 29 Jan 2010 , 9:00pm

Thanks for sharing, so kind of you!

sarahnash_14 Says... 20 Feb 2010 , 10:06pm

The rum is optional, although recommended; it acts as a preserver so that the cake would last longer and it also makes the cake more moist. Simply mix it into the batter after you have completed step 5 (before you put it into the pans).

Cassandra84 Says... 20 Feb 2010 , 11:09pm

I used this recipe tonight, as a stackable cake. Worked great! I made one batch regular and the next the chocolate version and stacked every other one. Awesome recipe, Thanks!!!

stampinron Says... 24 Feb 2010 , 2:53pm

Yummy! Great pound cake. My only problem was it was easy to underbake. My tooth pick came out clean, but when I cut to layers, the middle was undercooked. :(

AppaloosaCakes Says... 29 Mar 2010 , 3:40pm

awesome! sounds wonderful. i will use it on my next cake. :)

mcaulir Says... 13 Apr 2010 , 9:04pm

Gorgeous cake! Very flavorful, and baked really flat. My new favourite!

Sorsha342 Says... 21 Aug 2010 , 2:42pm

If I were wishing to make this chocolate and wanted to substitute cocoa powder for some of the flour How much would 65grams be in volume? 1/2 cup?

ConfectionsCC Says... 6 Sep 2010 , 7:05am

The eggs, 6pcs, does that mean 6 eggs?? I would like to make this cake for a customer this week, but I don't know what that means!

Janellevg Says... 13 Sep 2010 , 10:56pm

I made this cake for a party and was told I could sell it.. it was so yummy! This will be my cake of choice from now on!! Can't wait to try the chocolate version!!

ChunkkeeMunkkee Says... 1 Mar 2011 , 12:12pm

Would any one know A) how long this keeps B) cooking time in a loaf or bundt pan??

vaccamu Says... 2 Mar 2011 , 11:54am

would you use this for stacked cakes? do you frost it or just serve with powdered sugar?

cakegirl71 Says... 18 Mar 2011 , 9:36am

Tried this twice in a bundt pan.Seem not to work for me.Cake over done on the out side.What is the cook time?I lower the temp to 325

katie1214 Says... 29 Aug 2011 , 3:47pm

This cake is AMAZING! I worked in a bakery in high school and this tastes exactly like their cream cheese pound...it sold out every. single. day! Thank you for sharing - this is now my go-to recipe :)

sugarartist05 Says... 30 Aug 2011 , 5:02pm

when making the chocolate version, how much is 65 grams in cups?

Sugarella Says... 5 Sep 2011 , 7:37pm

You mentioned these make great cupcakes. How long do you bake them as cupcakes?

cwelling Says... 28 Feb 2012 , 3:24pm

The cupcakes I made with this recipe were DELISH, but the 8" cake was a disaster! I could not get it to cook through! The outside was getting way too cooked, but the center was still runny. By the time a toothpick was coming out with crumbs attached, the bottom and edges were beyond dry. How did you guys get your cakes to cook evenly throughout?

Karenreg Says... 21 Jun 2012 , 5:21pm

I have my cake in the oven right now & just like cwelling said I too noticed that its cooking on the sides while the center is still underbaked. I used a 9x13 inch pan to avoid under baking , but I guess that didn't help :-( Wat am I doing wrong?

Karenreg Says... 21 Jun 2012 , 6:53pm

I'd like to update:- the cake tasted yum, just that it got a little overbaked on the sides. Maybe I can use this recipe for cupcakes. Tx 4 sharing ur recipe sarahnash_14.


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